Lamb Dupiaza
A rich, onion-forward lamb dupiaza with tender chunks of lamb in a gently spiced tomato and yoghurt sauce.
Moroccan Spiced Lamb Chops
These Moroccan spiced lamb chops are bold, aromatic and quick enough for a confident weeknight dinner. A warm blend of cumin, coriander, paprika and cinnamon gives the lamb deep flavour while keeping the method simple.
Cooked over a hot grill, the chops stay juicy with a lightly charred edge. Finish with fresh coriander and lemon for brightness, then serve with couscous, flatbreads or a crisp salad.
Method
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- Pat the lamb chops dry and season lightly with salt and black pepper.
- In a bowl, mix olive oil, garlic, cumin, coriander, smoked paprika, cinnamon, ginger and lemon zest into a loose paste.
- Rub the marinade over both sides of each lamb chop. Cover and chill for 30 minutes, or up to overnight for deeper flavour.
- Remove the lamb from the fridge 15 minutes before cooking so it comes closer to room temperature.
- Heat a grill or ridged grill pan over medium-high heat. Lightly oil the grates if needed.
- Grill the chops for 3 to 4 minutes per side for medium, adjusting time for thickness and preferred doneness.
- Transfer to a warm plate, cover loosely with foil and rest for 5 minutes.
- Finish with chopped fresh coriander and serve with lemon wedges and your chosen side.
Ingredients
- 3 Garlic Cloves minced
- 1 tsp Sea Salt
- 1 Lemon zested and cut into wedges
- 1/2 tsp Black Pepper freshly ground
- 1 tsp Smoked Paprika
- 2 tbsp Fresh coriander finely chopped
- 1/2 tsp Ground ginger
- 8 Lamb chops trimmed
- 1/2 tsp Ground Cinnamon
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tbsp Olive Oil
Notes
For the best flavour, marinate for at least 30 minutes; overnight is ideal.
Use a meat thermometer if preferred: 60–63°C for medium, then rest before serving.
Leftover cooked lamb can be sliced into wraps or grain bowls the next day.
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